Appears in Cook's Illustrated May/June 2016, America's Test Kitchen TV
This concentrated coffee, once diluted, delivers a smooth cup of coffee without any harshness or bitterness.
Coffee brewed between 195 and 205 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees, but heat also extracts the bitterness and astringency found in coffee beans. The appeal of cold brew...